Chickpeas – Quick, Easy, and Healthy Breakfast

Lots of bellies out there get way too many processed carbs and sugars, and not enough fiber. But here’s a proven trick: FIBER makes us feel full, and gives us ALL-DAY energy, while sugar makes us sleepy and unproductive.

So boost the fiber in your recipes as much as possible by adding vegetables (especially leafy greens), seeds, nuts, beans, and lentils.

And talking about “legumes” (beans and lentils), the Best-Tasting Fat-Burning Breakfast Food is chickpeas (otherwise known as garbanzo beans). Chickpeas are PACKED with fiber and protein, and in the simple recipe below, I’m showing you exactly how to start using them for breakfast.

Next, throw them in a skillet or large Dutch oven and add garlic. How much garlic, you ask? Well, how much do you like garlic?

I personally love it and added quite a lot to my casserole, and a bit of extra-virgin olive oil too. Turn the heat on and cook the chickpeas under high heat.

After the chickpeas have cooked a bit, reach out to your fridge and (literally) throw all the soft herbs (fresh cilantro, parsley, basil, sage, etc…) and leafy green vegetables (chard, kale, spinach, etc…) you may have in there. That will make your dish even more delicious, and packed with fiber. I had fresh cilantro, basil, and arugula, so I just used that, but feel free to try others.

The trick is that these herbs need to be gently tossed around under heat, and they will wilt quickly.

As soon as the herbs have wilted, it’s time to serve the casserole. It’s great with breakfast alongside eggs or sausage, or as a lunch or dinner side dish. Or just for Meatless Monday!

Enjoy!

Easy Fat-Burning Chickpea Breakfast Prep:

Rinse two 15-oz cans chickpeas and pat dry. Place in a large skillet or Dutch oven.

Add 6 minced garlic cloves and ¼ cup of olive oil. Season with salt and pepper.

Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open, about 10 minutes.

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More."
Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world.
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